Gluten Free Sauerkraut & Mushroom Pierogi
Sauté pierogi in butter or oil from their frozen state, for about 5-6 minutes on each side. Be sure to put a lid on the pan so that the pierogi are heated well.
The alternative would be to gently boil them in about 1 inch of water (just enough to cover them) until heated through (about 6-7 minutes).~
A creative idea that works well also is to bake them in an oven at 425 degrees for about 15 minutes, until slightly browned.
Don't forget to use your favorite toppings such as sour cream, fried onions& bacon, seasoned bread crumbs & butter, your beloved sauce, or just more butter!~
Sauerkraut & Mushroom Filling:
Sauerkraut (cabbage, water, salt), Mushrooms, Onions, Unsalted Butter(cultured, pasteurized cream), Guar Gum, Salt, Pepper, Garlic.
Gluten-Free Dough Ingredients:
Garbanzo Bean Flour, Sweet White Rice Flour, Tapioca Flour, Water, Eggs, B& B Farms Canola OIl(Michigan Grown, NON-GMO/NON-Round Up Ready NON-Refined, NON-Bleached, NON-Deodorized)*, Xanthan Gum, Guar Gum, Salt.
Contains: Milk, Eggs
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